Arrowroot Jelly Trifle
Arrowroot jelly was a favorite dessert in Victorian England. This lightly sweetened trifle makes a spectacular dessert for a crowd.
1. Whisk together 1/4 cup berry juice, arrowroot powder, and sugar in bowl. Set aside.
2. Bring remaining berry juice to a boil in saucepan. Whisk in arrowroot mixture. Reduce heat to medium, and simmer 3 to 5 minutes, or until mixture thickens and turns clear, whisking constantly. Cool. Stir in blueberries and raspberries.
3. Line bottom of 8-inch-square glass or ceramic baking dish with pound cake slices. Spread with 1 cup arrowroot jelly, and top with 1/2 cup whipped topping. Repeat layering 2 more times. Cover, and refrigerate overnight. Garnish with berries and whipped topping, if using, before serving.